Simple Borscht Recipe (Instant Pot or Stove Top!) (2024)

FAQs

What's the difference between beet soup and borscht? ›

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.

Oxidation: Beets can undergo oxidation when exposed to air, which may affect their color. If the beets were not fresh or if they were exposed to air for an extended period during preparation, this could contribute to the change in color.

Some recipes require flour or roux to further thicken the borscht. A common opinion is that a good borscht should be thick enough for a spoon to stand upright in it.

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile.

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

I have kept borsch in the refrigerator for up to 1 week. I think it tastes even better after a few days but without the cream. I never add cream or sour cream to my borsch, I only add it just before serving because it will sour if kept to long in the refrigerator and the potatoes will harden and sour also.

Serve the borscht with plenty of chopped dill, some sour cream on the side, and some good-quality bread for dipping. The soup will taste even better the next day.

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

Versions that were popular with European Jews included cabbage-based borscht and beet-bashed borscht and milchig (dairy) and fleishig (meat) versions. Borscht can also be eaten hot or cold. It's become a beloved holiday meal in many Eastern European Jewish homes, eaten on Passover, Shavuot and Shabbat.

Do Russians like borscht? ›

“Because red borscht is both simple and nutritious, it came to be celebrated as the quintessential Soviet dish — so much so that it is even said to have been Leonid Brezhnev's favorite dish,” Lee wrote.

This soup from Eastern Europe is rich in essential nutrients that provide numerous benefits. Additionally, it's a low-calorie option that can be easily adapted to fit various dietary needs, including vegetarian and vegan lifestyles. Is borscht healthy for you? Rest assured, it certainly is.

Borscht Ingredients

Vegetables: You'll need beets, carrots, baking potatoes, cabbage, and an onion. Canned tomatoes: Use drained diced tomatoes and canned tomato paste. Vegetable oil: Cook the onion in oil. Water: You'll need almost nine cups of water for this big-batch soup.

How to get that vibrant red color? To avoid getting a pale borsch soup. Cooking the beets in water or stock for long may result in a brown soup, and since a good borsch needs to be red just add a little bit of sugar and lemon juice at the end of the cooking process and mix everything with a spoon.

This Ukraine's rich cultural heritage is reflected in the different versions, such as white borscht vs red borscht, which are popular in different regions. In this article, we shall explore the differences between two popular types of borscht: white borscht and red borscht.

Borscht is a classic beet soup that's so comforting and delicious. This recipe comes from my Ukrainian friend's mother, who taught me how to make it. This borscht recipe is delicious, nutritious, and full of flavor. Plus, its gorgeous red hue is absolutely stunning!

Borscht is a soup, usually made with beets, originating from Central and Eastern Europe and Northern Asia. It is especially popular in the cuisines of Russia, Poland, Lithuania, Romania, Latvia, and Ukraine.

Beets are also high in vitamins A, C and the minerals iron and magnesium. Looking at the amazing nutrients in this traditional soup, plus the tasty additions of fresh dill, parsley and sour cream, it's no wonder it serves as a staple.

Beet soup isn't just delicious, it's also jam packed with nutrients. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor. Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds.